Cauliflower Power Tacos

Cauliflower Power Tacos

Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chick peas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. Pair with Frozen Mango COCOritas.

Prep Time

30

Minutes

Total Time

40

Minutes

Makes

8

servings

Roasted Cauliflower
1
medium head cauliflower (2 lb), separated into florets
2
tablespoons olive oil
1/2
teaspoon salt
Crispy Chick Peas
1
can (15 oz) chick peas (garbanzo beans), drained, rinsed
1
tablespoon olive oil
1/2
teaspoon salt
1/4
teaspoon chili powder
1/4
teaspoon ground cumin
1/4
teaspoon ground oregano
Cilantro-Pepita Pesto
2
cups fresh cilantro leaves
1/3
cup pepitas
1
very small clove garlic, cut in half
2
tablespoons chopped jalapeño chiles
2
tablespoons fresh lime juice
1/2
teaspoon salt
1/4
cup olive oil
Tortillas
8
gluten-free white corn tortillas, heated as directed on package
  1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
  2. Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake 15 minutes; stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
  3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.
  4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chick peas.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To Make Frozen Mango COCOritas: Pour 1 1/2 cups coconut water into standard ice cube tray; freeze. In blender, add 3 oz blanco tequila, 1 oz clear orange-flavored liqueur, 1 oz fresh lime juice, 2 tablespoons light agave nectar and 1 1/2 cups chopped fresh mango. Cover; blend until smooth. Add coconut water ice cubes; blend until smooth. Pour into glasses; garnish with mango or lime slices. Makes 4 drinks.
Tip:
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving (taco only))
  • Calories 280
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 550mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 6g,
    • Sugars 2g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.